Egg Tart Vanilla & OABIKA

Made with Oabika - the gold of the pod

3 steps

Recipe Step by Step



1000g Flour for sweet pastry
335g Butter
335g Water
15g White vinegar
25g Fine Sea Salt
670g Butter

To make the pastry, cook the pasteurised butter (335g) until brown over a low heat to avoid burning. As soon as it turns light brown or begins to smell “hazelnutty", remove from the heat and put through a strainer. Mix with the water, salt and vinegar. Add to this mixture the flour then the rest of the melted butter. Knead the whole to obtain a smooth pastry without hardening it. The consistency should be soft and supple. Roll out the pastry into a square and refrigerate for at least 1 hour. Roll out the butter (670g) into a square to soften it. Fold the pastry 5 or 6 times in the usual way, not forgetting to leave the pastry for a while between each fold. Roll out the pastry to a thickness of 4 mm, place on a baking tray and leave for a while before baking. Start baking at 220°C.


125g Egg yolks
5g Gelcrem Hot SOSA
100g Fresh cream 35%
80g Milk
60g Caster sugar
5g NOROHY Vanifusion

Mix all the ingredients together then bring to boil. Pour inside the baked puff pastry, and allow to cool.


4g Pro Pannacotta (IOTA) SOSA
100g Water

Mix the water and OABIKA, bring it to 85°C then add the Pro pannacotta IOTA SOSA inside. Boil and finally pour over a silicone mat, then cut and display on top of the egg tart.